Yet another appropriate Thanksgiving dish is posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmas-time and is always served New Year's eve and/or New Year's day for good luck. However, pueblo peoples have made posole for generations and it is a staple winter dish. I have adapted it for vegan use. Please adjust everything to taste; my tastes are for more spice and chiles than most folks would care for, so i add more of almost everything.
Also: the fresher ingredients will make an amazing difference in the taste of the posole, so if possible, prepare your own vegetable stock, roast your own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also spelled "pozole") corn in the store, rather than using canned.
- 2 large cans of hominy
- 3 or 4 cans of vegetable broth or stock
- 2 or 3 green chiles (roasted and peeled)
- 1 large 1015 onion, diced
- 3 or 4 large carrots, diced
- 3 or 4 stalks of celery, diced
- salt and pepper to taste
- ½ tsp each oregano, garlic, cumin
- 1 tbsp chile powder
- Sauté the onions and celery until the onion is transparent.
- This can be done with water and veggie stock or with spray-type coatings.
- Dump everything else in and bring to a low boil.
- Simmer until you like the texture.
- The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.
- Please consider your tolerance for spices.
- The heat will come from the green chiles and the chile powder, as well as the black pepper.
- Finally, if you want a little more color in the stew, you could throw in some kernel corn.